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Description
Soy sauce is a liquid made from soybeans, wheat, water and salt. Broadly speaking, it falls into two camps: naturally brewed or fermented, and chemically produced. It is an East Asian liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. Brewing, the traditional method of making soy sauce, consists of three steps: koji -making, brine fermentation, and refinement. Lactic acid bacteria and yeasts are used to promote the natural fermentation of soy sauce.